Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.

ABSTRACT: The search for natural food additives makes propolis an exciting alternative due to its known antimicrobial activity. This work aims to investigate propolis' behavior as a nitrite substitute ingredient in cooked ham (a ready-to-eat product) when confronted with pathogenic microorganisms of food interest. The microbial evolution of Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Clostridium sporogenes inoculated at known doses was examined in different batches of cooked ham. The design of a challenge test according to their shelf life (45 days), pH values, and water activity allowed the determination of the mesophilic aerobic flora, psychotropic, and acid lactic bacteria viability. The test was completed with an organoleptic analysis of the sa

SUBMITTER: Rendueles E 

PROVIDER: S-EPMC11124515 | biostudies-literature | 2024 Apr

REPOSITORIES: biostudies-literature